You guys. You’d think I would have learned my lesson with making pumpkin stuff around here, right?
Apparently not. Apparently I jumped on the pumpkin train a little late and now I’m trying my hardest to make up for it. Only there’s just me to eat it all – which would be fine if I didn’t care about fitting into all of my jeans this winter. But I do. So I’ve resorted to this: making small batches or small quantity recipes for just me, myself and I. Which should, you know, explain the title. Normal couples would make this recipe and each person would have one cupcake. Us?
Yeah.
I just make the cupcakes while Nate’s gone, eat both of them, and then offer to make him cookies when he gets home. All I’m saying is that two cupcakes are better than 24 – can I get an amen?!
This recipe makes two rather dense pumpkin-y cupcakes (as in they’re not super light and fluffy). I like them this way and I figure I’m not an incredible whiz at making stuff for two (but this awesome girl is!), so if you’re looking for a more cake-y cupcake I would suggest adding a bit more flour – maybe 1 or 2 Tbsp? – to the mix. Also, I just used some leftover frosting from those crazy delicious whoopee pies from Jenna‘s book I made a few weeks ago. I remembered seeing on her site a while back that you can freeze the frosting, then bring it to room temperature and re-whip when you need it again. Worked like a charm!
PUMPKIN CUPCAKES FOR TWO…OR ONE
- 1/4 cup pumpkin puree
- 2 Tbsp packed brown sugar
- 2 tsp melted butter
- 1 egg white
- 1/4 tsp vanilla
- 2 Tbsp flour (more if you want a more cake-like texture)
- 1/4 tsp pumpkin pie spice
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/4-1/2 cup of your favorite frosting (you know, however much you want 😉
Preheat oven to 350. Whisk together the pumpkin, brown sugar, butter, egg white, and vanilla. Fold in the flour, pumpkin pie spice, baking soda and salt until just mixed. Spoon mixture into a muffin tin lined with two paper muffin cups sprayed with nonstick spray. Bake at 350 for 20 minutes until a toothpick inserted comes out clean. Let cool completely before frosting.
This is so perfect! I am bookmarking this an making this for dessert tonight!
Awww, Heather! Thanks for the shout-out! I haven’t done pumpkin cupcakes for two, so I’m glad you did! I’ve got to make these! 🙂
I made these tonight with maple buttercream frosting. They were good & moist, exactly what I wanted. It only took a few minutes to get them in the oven and I put them in the freezer to cool while I made the frosting. I debated about how much flour to use, but ended up with just 2 tablespoons. Maybe next time I’ll try a little extra, but really, there were good as is. And yes, I was good and only ate one!
good for you! the maple buttercream sounds A-MAH-ZING!
I love that these are for two, perfect for those days I just need a little somethin-somethin! PS. LOVE that last shot! Happy Halloween my friend!
I have 2 cups of pumpkin that need to be used in the fridge right now~ Hooray for this recipe!
I have so many pumpkin recipes pinned but know I can’t make a ton of full batches of pumpkin treats to have around the house. This? This I can do. <<>>
good idea! i’ve done that too, had 24 to myself, it’s not a good plan. I try to freeze them but it just doesn’t work. the 2 are perfect!
sometimes i like things even MORE out of the freezer! DANGER!
Oh lordy, you are just like me. I just posted another pumpkin recipe this morning as well. I can’t get enough!
And yes, I’d eat both of these as well:)
A recipe like this for 2?…this is dangerous. I just want to lick that frosting off the screen.